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Gingerbread Cookies

Gingerbread Cookies

Time to prepare:

2h 20 min

Appliances you’ll need:

Oven

Blender

Air fryer

Mix

Gingerbread Cookies

Ingredients:

The Dough

2 tbsp

Früt frozen ginger

2 ½ cups

All-purpose flour

1 tsp

Baking soda

1 tbsp

Ground cinnamon

1 tsp

Ground ginger

½ tsp

Ground cloves

½ tsp

Ground nutmeg

¾ cup

Unsalted butter, softened

¼ tsp

Salt

¾ cup

Brown sugar (packed)

X1

Large egg

1/3 cup

Molasses

1 tsp

Vanilla extract

Optional

Sugar for rolling

Main ingredient:

Frozen Ginger

500g bag

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Method:

Step 1:

Prepare the Ginger: If you’re using frozen ginger, thaw it, then grate it finely to release its flavourful juice. Set it aside

Step 2:

Mix Dry Ingredients: In a large bowl, whisk together the flour, baking soda, cinnamon, ground ginger, cloves, nutmeg, and salt. Set aside.

Step 3:

Cream Butter and Sugar: In another bowl, beat together the softened butter and brown sugar until light and fluffy.

Step 4:

Add Wet Ingredients: Beat in the egg, molasses, vanilla extract, and grated frozen ginger. Mix until smooth.

Step 5:

Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture. Stir until a dough forms. The dough may feel a little sticky, but it will firm up in the fridge.

Step 6:

Chill the Dough: Divide the dough in half, wrap each in plastic wrap, and refrigerate for at least 2 hours (or overnight for best results).

Step 7:

Preheat the Oven: Preheat your oven to 175°C (350°F). Line a baking sheet with parchment paper.

Step 8:

Roll and Cut: On a lightly floured surface, roll out the dough to about ¼ inch thick. Use cookie cutters to shape the dough into gingerbread men, stars, or any festive shape.

Step 9:

Bake: Place the cookies on the prepared baking sheet, leaving a little space between each. Bake for 8-10 minutes, or until the edges are just starting to brown.

Step 10:

Cool and Decorate: Let the cookies cool on a wire rack. Once cooled, you can decorate them with icing or enjoy them as they are.

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